Description
Whip up a satisfying Street Corn Chicken Rice Bowl! This recipe brings vibrant elote flavors to your table with juicy chicken and fluffy rice.
Ingredients
Scale
- For the Chicken & Rice Base:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups cooked white rice
- For the Creamy Street Corn Sauce:
- 3 cups frozen sweet corn, thawed
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1–2 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Fresh Toppings & Garnishes:
- 1/4 cup fresh cilantro, chopped
- Extra lime wedges, for serving
- Extra cotija cheese, for garnish
- Pantry Staples & Seasonings:
- 1 tbsp olive oil (for chicken)
- Salt and black pepper
Instructions
- Prep the Chicken:: First things first, get that chicken ready. Pat your chicken thighs dry – this helps them get a beautiful sear, trust me. Slice them into bite-sized pieces, then toss them with a drizzle of olive oil, a good pinch of salt, pepper, and a generous sprinkle of chili powder and smoked paprika. I like to let them sit for a few minutes while I gather everything else; it really helps those flavors sink in, honestly.
- Cook the Chicken:: Heat a large skillet over medium-high heat. Once it’s hot, add your seasoned chicken pieces in a single layer. Don’t crowd the pan, hon, or they’ll steam instead of sear! Cook for about 4-5 minutes per side, until they’re golden brown and cooked through. I once got impatient and flipped them too early, and they just looked sad. Pull them out and set them aside; we’ll add them back in later for our Street Corn Chicken Rice Bowl.
- Char the Corn:: Now for the star of the show! In the same skillet (don’t clean it yet, those bits add flavor!), add your frozen corn. Let it cook undisturbed for 5-7 minutes, stirring only occasionally, until you see those beautiful charred spots appear. This is where the magic happens, giving our Street Corn Chicken Rice Bowl that authentic smoky flavor. I love the smell of it caramelizing; it’s just wonderful!
- Whip Up the Creamy Street Corn Sauce:: While the corn chars, let’s make the sauce. In a small bowl, combine the mayonnaise, crumbled cotija cheese, a squeeze of fresh lime juice, and a tiny dash more chili powder. Stir it all together until it’s smooth and creamy. Taste it! Does it need a little more lime? A pinch more salt? This is your kitchen, your Street Corn Chicken Rice Bowl, so adjust to your liking. I always add a bit more lime, I can’t help myself!
- Combine and Warm:: Once your corn is perfectly charred, add the cooked chicken back into the skillet with the corn. Pour in your creamy street corn sauce and stir gently to coat everything. Let it warm through for just a couple of minutes over low heat, making sure all those delicious flavors meld together. You don’t want it to boil, just get nice and toasty. The aroma filling my kitchen at this point is just heavenly.
- Assemble Your Street Corn Chicken Rice Bowl:: Time to build! Grab your favorite bowls. Spoon a generous amount of warm, fluffy white rice into each. Top that with your glorious creamy Street Corn Chicken. Finish with a sprinkle of fresh cilantro, a little extra cotija, and another squeeze of lime, if you’re feeling it. This Street Corn Chicken Rice Bowl looks so vibrant and tastes even better. Enjoy!